Baked Tofu Sticks Recipe

I’m sharing a simple trick for crispy vegan tofu sticks that are spicy, super easy to make, and ideal with my homemade vegan ranch sauce.

I always thought tofu was kind of dull until these Baked Tofu Sticks happened. They’re crunchy outside, soft inside, kinda spicy and totally snackable — perfect with a creamy vegan ranch.

Using extra firm tofu and panko breadcrumbs (vegan) gives that addictive crisp that keeps you reaching for another one. This is the sort of Crispy Tofu Oven Baked find you bring to a hangout and pretend you didn’t make for yourself, but you did.

If you want Vegan Appetizers that actually impress without a lot of fuss, try these and see why I make them on repeat.

Ingredients

• Tofu: dense plant protein that stays firm, it’s low carb, gives structure and satiety.
• Cornstarch: helps coating crisp up, mostly carbs, no real fiber or protein.
• Panko breadcrumbs: light airy crunch, mostly starch and calories, not very nutrient dense.
• Soy sauce: salty umami boost, adds sodium and depth, little nutrition otherwise.
• Nutritional yeast: cheesy savory flavor, adds B vitamins and extra protein, great vegan boost.
• Smoked paprika: gives warm smoky taste, low calories, adds color and mild antioxidants.
• Olive oil: healthy monounsaturated fats, helps browning and richness, use sparingly.
• Lemon wedges: bright acidic pop, vitamin C, cuts richness and lifts flavors.

Ingredient Quantities

• 14 oz (400 g) extra firm tofu
• 3 tablespoons cornstarch
• 1 cup panko breadcrumbs (vegan)
• 1/4 cup unsweetened plant milk (soy or oat)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon hot sauce or sriracha (adjust to taste)
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or neutral oil
• Optional for serving: lemon wedges
• Optional vegan ranch dipping sauce: 1/2 cup vegan mayo
• Optional vegan ranch dipping sauce: 1/2 cup unsweetened plant milk
• Optional vegan ranch dipping sauce: 1 teaspoon apple cider vinegar or lemon juice
• Optional vegan ranch dipping sauce: 1 teaspoon dried dill
• Optional vegan ranch dipping sauce: 1/2 teaspoon dried parsley
• Optional vegan ranch dipping sauce: 1/4 teaspoon garlic powder
• Optional vegan ranch dipping sauce: salt and black pepper to taste

How to Make this

1. Drain the 14 oz tofu, wrap in a clean towel or paper towels and press under a heavy skillet or tofu press for about 15 to 30 minutes or longer if you got the time; then cut into sticks about 1/2 inch thick.

2. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or put a wire rack on the sheet for extra crispiness.

3. Set up three bowls: bowl A with 3 tablespoons cornstarch, bowl B with 1/4 cup unsweetened plant milk mixed with 2 tablespoons soy sauce or tamari and 1 tablespoon hot sauce or sriracha, bowl C with 1 cup panko, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir in 2 tablespoons olive oil so the crumbs stick better.

4. Toss each tofu stick in the cornstarch until lightly coated then shake off excess.

5. Dip the cornstarch-coated stick into the plant milk + soy + hot sauce mix, then press into the seasoned panko mixture to fully coat; for extra crunch do a second dip into the plant milk then back into the panko.

6. Place the coated sticks on the prepared sheet or rack spaced apart, brush or spray a little oil on top, then bake for 20 to 25 minutes until golden and crisp, flipping once about halfway through (10 to 12 minutes). If you have a convection oven check at 18 minutes so they don’t burn.

7. While they bake make the vegan ranch by whisking 1/2 cup vegan mayo with 1/2 cup unsweetened plant milk, 1 teaspoon apple cider vinegar or lemon juice, 1 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder and salt and black pepper to taste; chill briefly so flavors meld.

8. Let the tofu sticks rest a couple minutes after baking so they firm up, squeeze optional lemon wedges over them if you like, serve hot with the vegan ranch dipping sauce and enjoy.

Equipment Needed

1. Tofu press or a heavy skillet and weight for pressing
2. Clean kitchen towel or paper towels
3. Sharp knife and cutting board
4. Baking sheet plus parchment paper or a wire rack that fits the sheet
5. Three medium bowls for the cornstarch, milk mix and panko mix
6. Measuring cups and measuring spoons
7. Silicone pastry brush or oil spray and tongs for flipping
8. Whisk and a small bowl for the vegan ranch

FAQ

Baked Tofu Sticks Recipe Substitutions and Variations

• Extra firm tofu: Tempeh, Seitan (chewier, not gluten free), Chickpea “tofu” or Burmese tofu (firm and breadable), Cauliflower florets (breaded or roasted for a veg swap) — no wait, cant use that dash. Replace with comma. Sorry.
• Cornstarch: Arrowroot powder, Potato starch, Tapioca starch, All purpose flour (less crisp but works)
• Panko breadcrumbs: Crushed cornflakes, Crushed tortilla chips or crushed pretzels, Regular dried breadcrumbs or ground oats, Almond flour for a low carb option
• Soy sauce or tamari: Coconut aminos (milder and lower sodium), Liquid aminos (Bragg), Miso paste thinned with water for extra umami, Low sodium soy or tamari if you want less salt

Pro Tips

1) Press or freeze the tofu longer than you think, then squeeze out as much water as you can, it really helps the crumbs stick and gives a meatier chew. If you wanna get fancy, freeze it for 30-60 minutes then thaw, the texture gets spongier and holds up way better.

2) Double-coat smart: do one full coat, let the first layer set for a minute, then do the second. Pat off any excess wetness between dips so the panko actually adheres instead of sliding off.

3) Toast the panko ahead or toss it with a little oil and seasonings before breading, that extra toasting gives nuttier flavor and crunch. Baking on a wire rack or using an air fryer helps all sides get crispy, spraying oil lightly is better than drenching.

4) Brightness and balance matter: squeeze lemon or add a splash of vinegar right before serving, it wakes up the flavors. Also taste and adjust salt and heat in the dredge so the inside isn’t bland compared to the crust.

5) Reheating and timing hacks: serve soon after baking for peak crunch, but if you gotta save them, re-crisp in a hot oven or air fryer instead of the microwave. Let them rest a minute after cooking so the crust firms up, then dig in.